These iconic Italian pastries, a symbol of Sicilian cuisine, make for a fantastic treat that everyone will simply love.
Chef Giorgos Tsoulis has opted for a delicious, but super easy to make cream cheese filling and topped the fried cannoli with grated coconut for extra flavor. Enjoy!
Cannolis with Cream Cheese Filling
A delicious recipe for a classic Italian treat: cannolis filled with a easy, yet super tasty cream cheese filling.
Servings 12 pieces
Ingredients
- 12 cannoli shells
- 150 gr cream cheese
- 330 ml heavy cream full fat
- 40 gr powdered sugar
- 1 tbsp vanilla extract
- 30 gr honey
- 150 gr grated coconut
- sunflower oil
Instructions
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In a deep frying pan, heat some sunflower oil over medium to high heat.
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Fry the cannoli shells a few at a time, until they turn golden, then transfer to a plate lined with absorbent paper.
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Heat the honey until it is liquefied, and using a brush, spread it evenly over the surface of the pastry.
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Dip the cannoli into the grated coconut and then set aside.
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In a mixer bowl, mix the cream cheese, cream, powdered sugar, and vanilla. Beat the mixture at high speed with the whisk until it becomes fluffy and smooth. Transfer to a pastry bag.
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Fill the cannoli with the resulting cream and refrigerate for 3 hours.
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Serve the cannoli cold directly from the refrigerator.
Notes
Chef’s tip: The cannoli should be consumed on the same day they are cooked, as if left in the fridge for a day they may unfold.
Related: Cantucci (Italian Almond Cookies)
Related: Chocolate and Almonds Biscotti
Related: Mascarpone & Chocolate Sandwich Cookies
Related: Panna Cotta with Raspberries
Related: Chocolate Panna Cotta with Raspberry Coulis
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